The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1887-08-18
PnnR OHEKsE.
Aaaistant State Food Commissioners Tai
Oott Gets In Hls Work.

ing your readers would be interested In
the following report send 1t 10 you IOl
publication.
Mr.. A. P. Reynolds, Cleveland, O., In
formed me about the middle of July
1887, that Mr.. Robert Law, OF hayh sld
CuyahOga county, was manufacturing
thorough skinned milk cheese and sell
ing 1t to the trade for standard cheese
as understood by our Ohio dairy law.
requested Mr.. Reynolds to visit the fac
tory Of Mr.. Law and learn all the facts
This be done July 2lst and reported to
me that from Mr.. Laws statement 70
him his cheese was manufactured agree
able to our dairy law, and should De
sold for standard cheese. But he
further Informed me @r. Law had his
cheese in progress Of making as lAte IN
the day as 2, m. and dld DOT lhlsn
and put IL to press until neerIy D
O'clock. told Mr. Reynolds no man III
Ohio was IN king honest cheese In tnat
time of the day. Standard cheese IL SET
for the curd as soon each day as tne
milk is delivered TO the Factory ana
while 1t is a5 sweet and fresh as posi-
BILE.
l had Mr.. Reynolds 90 back with me
the next day, July S2d, and visit Mr..
Laws factory. | soon found plenty OF
trouble. His practice has been for many
years to set his nights milk, sweet and
fresh from the COWS, in large tin vat,
and place this vat In wooden vat still
larger and surround it with continu-
Ous fow of clear cold spring water and
nicely covered over the top to shut out
hot air. By this means more perfect
cooling can be secured and more cream
obtained.
The nights mess Of milk is SKINNED
In the mOTling. Mr.. Laws hired man
info med me 1t was his duty mornings
the first thing, before Mr.. Law came TO
the factory, to skim off the cream from
the nights milk thus cooled down, and
he stated to me with apparent good
faith that ne took from to 10 gallons
of cream from every 1000 pounds OF
milk.
The mornings was then received
from the patrons and placed directly
into this cool skim milk, which would
help to cool the new milk 8Dd at tn
same time the steady continuous flow of
cold water was kept up around the tin
vat.
T"is condition Is maintained until
O'clock or later each day, and then by
the means of o wooden scraper the
cream Is all thrown to one end Of the
vat, and MIR. Law then ekimmed In my
very presence, before he knew | was
Dairy Commissioner, from II to IA gal
Ions Of good, pure cream from that milk
2087 pounds In his vat July % and hi
hired MI q had taken fully 8 gallons be
fore.
sir. Law loudly protests against this
style of cheese coming within the meaD-
ing of the law, SKINNED milK cheese.
Hs says however his hired man lied to
ms about tha amount Of cream taken
from the nights milk, and that from 4
to gallons was all that he had ordered
to take. But Mr. LBW furnishes table
showing his yield of butter for the
month Of NAY and June to be l 10, for
every az lbs. Of milk received. Cheese |
makers can readily understand that if |
this is not hard SKINNED cheese 1t is |
impossible 20 make one. The milk Is
kept as long in his factory every day In |
hot weather as 1t can be kept sweet, ana |
then make curG for cheese. The cream \
ls all most skillfully taken off that can |
be up to the latest hour. l am thus |
particular In describing his process to |
give other factories fair warning, and, |
IL possible. prevent an unpleasantness |
between US. Our dairy commission sup.
posed eVarV business man In the State |
understood what standard cheese OF |
Ohio was that Is anyway connected with |
Its sale or manufacture; but 1t seems |
lawyers do not and are free with advice |
to ViOlatOrs Of the law, that unless |
every particle Of c cam ls taken trOm
the milk 1t cannot De legally branded
Made from skinned milk" Mr.. Laws
cheese does not show by analysis one
sixth Of the cream left In IL.
have entertained the Idea that the \
courts would decide without any hest
tRtiOn that standard cheese would be
known as the common make of Ohio
cheese. Over nine tenths Of all cheese
factories In the State, during she hot
weather months Of May. June, July,
August, and September, do not skim q
particle of cream except from the nights
milk, which they cool In various
ways; and either the patrons
skim the milk and deliver to the fac
tory once day; or, If delivered twice a
day, the factories the m5elVes then cool
bhO htAug LuA4h 0Eu uO WHO
and manufacture the butter; but IN 10
event do they take particle OF cream
from the mornings mils, but all Is made
Into cheese as rapidly Rs possible every
day as soon ss delivered to the factory.
This our law makers supposed would be
by o2r courts rs standard
cheese, and any skimmiDg of the morn
Ing's milk would be fairly known az
skinned milk cheese and should be so
branded. 1t was thought best to prose-
cute Mr.. Law in our Common Pleas
courts and to settle this point; and, If
the law will not admit fairly of this
construction, have 1t amended. Bot
Mr.. Law, having grown rich at tie bust.
ness, does not desire to part with his
money for useless litigation, according
", signifying a willingness to plead
guilty to violation Of our dairy law as
above set forth, did Voluntarily go into
court August 4gh, 1887. plead guilty,
and paid the minimum fine imposed for
this Offenss-$50 and cost-~and promises
hereafter to make a true standard
cheese or else brand them made from
milk"
So little full cream cheese is made In
Ohio that our sale for that quality is
lost and New York supplies the demand /
b0CaI1eS our trade have more confidence
that they get from that source what
thsy pay for. W0Hld it not be we'll to
Initiate New York and establish trade
brand for full cream cheese, given un-
der sanction Of the dairy commission,
30 our citizens would have confidence
In it? Who nextp
HENRY TALCoTT,
Asst Dairy and Food Com.
LOUYsVILLE LINKS,